Pachakaracha ayala curry

Ingredients
Ayala(indian mackerel) - 4 no
Greenchilli (split into two) - 4 no
Kudampuli /Gambooge- 4 pieces
Curry leaf-8 no
Fenugreek(Uluva) seeds - 1/4 tsp
Water 3 cup
salt- to taste
coconut oil - 2 tbsp
To be ground to a fine paste:
Coconut - 2 1/2 cup
Green chilly - 4 no
Pearl onions(Kunjulli) - 1 no(big size)
Turmeric powder- 1 tsp
Chilly powder - 2 tsp
Method
Clean and slice the fish. Toss with lime juice.Heat oil(one tbsp) in a kadai,add Fenugreek(Uluva) seeds,green chilly and curry leaf. When fenugreek seeds turn brown, slow down the heat and add a pinch of tumeric powder and chilly powder to get nice color.
Then add the ground paste and kudam puli on this,allow it to boil in a medium heat .When the paste boils and aroma comes, add fish pieces. Add water such that the pieces are well immersed in the mix.
:- Add less water, if you want it thick.
Reduce heat to low and cover and let it cook for 10 minutes.do not stir with spoon.Just hold the pan on the sides and shake the pan to mix well.Remove from flame. Add 1 tbsp coconut oil and keep covered.

wheat ladoo

Ingredients
Wheat flour - 2 cup
Sugar - 1 cup
Green cardamom - 6 (cracked and crushed)
Cashewnut flakes - 5 tbsp
Ghee - 1 cup(melted )
Method
Heat ghee in a wok. Add the flour and cardamom powder and fry well on low fire for 5 minutes. Add the sugar and cashew flakes and fry for a further 2 minutes and take off heat. Once the preparation cools down, prepare the laddoos. now it ready for eating.....

Cabbage Omelette

Ingredients

Cabbage- 1 1/2 cup(chopped)
Carrot- 3 no (baby carrot)
Green chilly - 2 no
Ginger - 1 piece
Asafoetida(kayamm) -1 Pinch
Turmeric powder -1/2 tsp
Red chilly powder-1/2 tsp
Pepper powder - 3 tbsp
Gram Flour (Besan) -1 cup
Salt to taste
Water- 3 cup
Method
Mix chopped carrot ,cabbage,green chilly and ginger with Gram Flour (Besan) .
Add turmeric powder,redchillipowder, asafoetida,salt into this mixture.
Add water and mix well.It should have the same consistency as dosa batter.
Apply little ghee or oil on a hot pan. Spread the mix on the pan in circular motion to make thin dosa. Spread pepper powder on this.
Turn it both the sides.

Cracked wheat upma

Ingredients
Cracked wheat - 2 cup
Cashew nut-10 no
Onion - 1 no(chopped)
Carrot-2no(grated)
Tomato - 1 no
Green chilli -4 no
Green peas-1/2 cup(cooked)
Cabbage -1 cup (chopped)
Ginger- 1 piece
Mustard seeds- 1 tsp
Curry leaf - 6 no
Water - 4 cup
salt
Method
In a pan heat oil and add mustard seeds. When it pops, add ginger, green chillies,curry leaves,onion,carrot,cabbage and cooked green peas.
Stir till ginger looks fried.
Add salt,tomato and craked wheat.Stir well.
Add 4 cups of water.Cover till the water comes to a rolling boil.
Then stir it in without lumps.
Cover till cooks well.And garnish with cashews and curry leaves.....

Cabbage Carrot thoran

Ingredients:
Cabbage – 1/2 shredded
Carrots – 2 chopped
Grated coconut – 3/4 cup
Garlic – 1 chopped
Green chillies – 4 chopped
Dry red chillie - 2 no
Curry leaves – 2 sprigs
Mustard seeds – 1 tsp
Cumin seeds/jeera – 1/2 tsp
Turmeric powder – 1/2 tsp
Thoor dal(cooked) - 4 tbsp
Coconut oil – 1 tbsp
Method:
Heat oil in a pan and add mustard seeds .When the mustard stops spluttering add dry red chillies,curry leaf,salt,green chillies,coconut and turmeric powder. Fry for a minute .Then add cabbage, carrots and stir well. Cover with a lid and cook on a low flame. Then add jeerakam and chopped garlic.Do not add water. Stir every 5 minutes while cooking. When 3/4th done, add cooked dal . Mix well.Cover and cook till done. Serve with rice or rotis.

Gooseberry Chutney or Nelikkay chammanthi

Ingredients:

Gooseberries -10 large

Coconut-2 cup

Salt to taste

Turmeric powder-1/2 teaspoon

Dry redchilly -3 no

Green chilly - 2 no

Shallots -2 no

Curry leaf -6 no

Method:
Remove seed from Gooseberries and grind with coconut,turmeric plowder,dryredchillies,greenchillies,shallots,salt and curry leaves.

Orange-Wheat bread

Ingredients
Wheat flour- 3 cups

Baking powder-3 tsp

Sugar-3/4 cup

Butter- 2 tbsp

Salt-1/2 tsp

Egg -1

Milk-1 cup

Orange juice-1/4 cup

Finely grated orange peel-3 tbsp

Chopped walnuts,cashew nuts,almonds-1/2 cup

Rasins-1/2 cup

Method

Preheat oven to 350 degrees .

In a small mixing bowl mix flour, baking powder, sugar
and salt.

In a large bowl, mix the beaten egg with the orange
juice,milk,butter,sugar and finely grated orange
peel.

Add flour mixture to the mixture in the large bowl.

Add chopped nuts and rasins.

Bake in a greased and floured pan at 325° for 25 to 30 minutes or until the top has browned lightly and the bottom sounds hollow when tapped on the bottom.

Turn it out to cool.

Cut into slices.

Suhiyan or Modhakam

Ingredients:

Whole green gram/Moongdal(Cherupayar) - 2 cups

Jaggery(Sharkkara) - 1 1/2 cups

Grated coconut - 1/2 cup

Cardamom(Elakkay) powder - 2 tbsp

Wheat flour - 1 cup

Rice flour - 1 tbsp

Turmeric powder - 1/2 tsp(for colour)

Jeerakam - 1 tbsp

Salt - 1 ping

Water - 3 cup

Method:

Cook green gram/Moongdal(cherupayar)(whole) in a pressure cooker.

Powder the jaggery and set aside…Heat kadai, add water (1-3 tbsp),when it boils put the
jaggery . when jaggery Dissolves in water,add grated
coconut.When this mixture boils ,add green gram/Moongdal(cherupayar).Boil till the mixture becomes thick.(so that it can be rolled into small balls).

Add cardamom powder and keep aside.

Switch off the flame and allow it to cool.Make small balls off the mixture.

Mix Wheat flour,Rice flour,jeerakam, water and salt, to get a smooth batter.

Dip the ball in the batter.Deep fry in oil,till brown.

Mambazha pachadi

Ingredients
Mango-2 no
Jaggery-1/2 cup
Turmeric powder-1/2 tsp
Redchilly powder-1/2 tsp
Water-1/2 cup
To be ground to a fine paste:
Coconut - 1 cup
Jeerakam -1 tsp
Mustard seeds -1/2 tsp
For the seasoning:
Oil- 1 tbsp
Dry Red chilly - 2 no
Methi seeds -1/2 tsp
Curry leaf - 6 no
Method
Cut the mango into big pieces and cook it with turmeric powder, chilli powder, and salt.
Add Jaggery and mix again thoroughly.
Add the ground mixture on it.
Heat oil in a pan and add mustard seeds,methi seeds,dry red
chiliies and curry leaves.
Add this to the curry .

Asparagus Thoran

Ingredients
Asparagus - 1 bunch
Grated coconut - 1/2 cup
Cumin - 1/2 tsp
Garlic - 2 no
Turmeric powder - a pinch
Redchilli powder - 1/2 tsp
Oil - 2 tsp
Dried redchilly -3 no
Mustard seeds - 1/4 tsp
Urud dal -1/2 tsp
Raw rice- 1/2 tsp
Curry leaves - a few
Salt - to taste
Method:
Wash and remove the hard end of the asparagus and chop well.
Mixture 1: Grind grated coconut, garlic and jeerakam and keep aside.
Heat the oil in a wok. Add the urad dal,raw rice and mustard seeds. When the seeds pop up, add dried red chillies and curry leaf. Then add chopped asparagus,turmeric powder,redchilly powder and salt. Cover the pan with a lid and cook for 10 minutes.
Then add mixture 1. Stir well for 3 minutes.

Pachadi

Ingredients:
Pineapple - 1 cup
Banana(Ethakkay) -1 cup
Grapes-1/2 cup
Green chilli -3 no
Turmeric Powder- 1/2 tsp
Redchilli Powder-1/2 tsp
Curd - 1 cup

To be ground to a fine paste:
Grated coconut-1/2cup
Jeerakam(Cumin seeds)1/2 tsp
Mustard seeds-1/2 tsp

For the seasoning:
Oil-1 tsp
Mustard seeds-1/2 tsp
Red chilli-3 no
Curry leaf -6 no

Method
Cook Pineapple, Banana(Ethakkay) and green chillies in water. Add turmeric powder, red chilli powder and salt.
Then add 1/2 cup grapes and cook for another 4 minutes.
Add ground mixture of coconut, jeerakam and mustard seeds to the cooked mixture.
Turn down the heat and add curd.
Heat oil in a pan and add the ingredients for the seasoning. Add to Pachadi.

Ethakkay appam / Pazham Pori

Ingredients
Banana(Ethakkai or Nenthra pazham) - 2 no(not too ripe)
Allpurpose flour(Maida)-1 cup
Rice flour-1 tbsp
Sugar - 2 tsp
Salt- 1/2 tsp
Turmeric powder - A pinch
Cumin seeds(Jeerakam)or sasame seeds- A pinch
Water
Oil for deep frying.
Method
Mix together Allpurpose flour(Maida),rice flour,Sugar,salt,Turmeric powder,Cumin seeds(Jeerakam)or sasame seed with water to make a smooth batter,but not too
watery. If too thick, add more water. If loose, add more
maida.
Mix well.
Slice the bananas vertically into thin pieces.
Heat oil in a deep fry pan.
Take each banana slice and dip it in the batter, then
carefully slide it into the heated oil and fry both sides.
After a deep fry, remove them from the oil.
Serve hot.

Pineapple Pulissery

Ingredients

Pineapple(ripe) -2 cup cubed

Turmeric powder-½ tsp

Red chilli powder-1/2 tsp

Green chillies- 3

Curd- 2cup

Water

Salt

To be ground to a fine paste:

Grated coconut-6 tbsp

Green chillies -4

For the seasoning:

Coconut oil-1 tbsp

Mustard seeds-½ tsp

Ffenugreek (methi) seeds-½ tsp

Red chillies -3

Curry leaves-4

Method:

Cook the pineapple cubes along with green chillies, red
chilli powder and turmeric powder in a little bit of water
on medium heat till the pineapple pieces turn soft. Add 3
table spoon curd and then add salt. Stir well.

Add the ground paste of coconut and green chillies to the
cooked pineapple and continue cooking for another 4
minutes.

Turn down the heat and then add the curd. Mix well and turn off
the heat. (this is important as the whole thing starts to
curdle with too much heat…not a pretty sight!)

Heat the oil in a pan and add the ingredients for seasoning and add to pulissery.

Serve with steaming hot rice.

You can also make pulissery with Mango or Banana(ethakka), Pappaya or Kumbalanga.

If you use Kumbalanga(ash gourd) or raw pappaya, you should add jeerakam(cumin seeds) to the ground mixture to remove the raw taste.

To get the real taste of pulissery, keep it overnight and then use next day.